Ingredients

1 1/2 teaspoons Grated orange rind
1/4 cup Fresh orange juice
3 tablespoons Margarine, melted
1 teaspoon Vanilla extract
1/2 teaspoon Orange flavoring
1 Egg yolk
1 cup Sifted cake flour
2/3 cup Sugar, divided
1 1/2 teaspoons Baking powder
1/8 teaspoon Salt
4 Egg whites
1/8 teaspoon Cream of tartar
Orange Frosting

Method

1. Combine first 6 ingredients in a bowl; stir well, and set aside.
2. Combine flour, 1/3 cup sugar, baking powder, and salt in a large bowl. Add orange juice mixture; beat at low speed of an electric mixer until smooth. Set aside.
3. Beat egg whites (at room temperature) and cream of tartar at high speed of an electric mixer until foamy. Gradually add remaining 1/3 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into orange mixture. Gently fold remaining egg white mixture into orange mixture.
4. Divide batter evenly among 12 paper-lined muffin cups.
5. Bake at 350 degrees for 20 minutes or until lightly browned. Remove from pan; let cook on a wire rack. Yield: 1 dozen cupcakes.

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